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Traditional Chinese Herbal Drinks Improved Liver Injury by Increasing Antioxidant Capacity

Author

Listed:
  • Jian-Xin Wang

    (Shanxi Agricultural Valley BaoRenTang Food Co., Ltd. China)

  • Yung Kai Lin

    (Institute of Food Safety and Risk Management, National Taiwan Ocean University, Department of Food Science, National Taiwan Ocean University, Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taiwan)

  • Yung Hsiang Lin
  • Chi Fu Chiang

    (Research & Design Center, TCI CO., Ltd., Taiwan)

Abstract

The global prevalence of liver diseases remains persistently high, prompting the biopharmaceutical industry to actively focus on developing effective hepatoprotective agents or health supplements.

Suggested Citation

  • Jian-Xin Wang & Yung Kai Lin & Yung Hsiang Lin & Chi Fu Chiang, 2024. "Traditional Chinese Herbal Drinks Improved Liver Injury by Increasing Antioxidant Capacity," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 56(3), pages 48155-48160, May.
    • Handle: RePEc:abf:journl:v:56:y:2024:i:3:p:48155-48160
    DOI: 10.26717/BJSTR.2024.56.008865
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